Ingredients
1 lb breakfast sausage, mild or hot, uncooked
1 (8 oz) block cream cheese, softened
1 (10 oz) can Rotel diced tomatoes with green chilies, very well drained
1½ cups shredded cheddar cheese
1½ cups Bisquick or baking mix
½ tsp garlic powder, optional
½ tsp onion powder, optional
Black pepper to taste
Steps
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Drain the Rotel thoroughly using a strainer and paper towels to remove excess moisture.
In a large bowl, combine sausage, cream cheese, Rotel, cheddar cheese, Bisquick, and seasonings.
Mix until a thick, slightly sticky dough forms. You can use clean hands or a stand mixer.
Scoop about 1–1½ tablespoons and roll into balls. Place on the prepared baking sheet.
Bake for 20–25 minutes, until golden brown and cooked through.
Let cool for 5 minutes before serving.
Tips
- Drain Rotel extremely well to avoid excess moisture.
- Softened cream cheese ensures better mixing and texture.
- Refrigerate the dough if it becomes too sticky.
- Use parchment paper to prevent sticking during baking.
- For best results, use freshly shredded cheese for better melting.
Required Tools
- Baking sheet
- Parchment paper
- Large mixing bowl
- Strainer
- Paper towels
- Cookie scoop (optional)
- Stand mixer (optional)